Servings: 4
INGREDIENTS
- 8 large eggs
- 2 ripe avocados, halved and pitted
- ½ cup cottage cheese
- 2 tablespoons mayonnaise
- 1 teaspoon kosher salt, or more to taste
- ½ teaspoon black pepper, freshly ground
- ¼ cup chives, chopped
- ¼ cup green onions, chopped
- 1 cup fresh cilantro leaves
- 1 cup fresh dill fronds
- 1 tablespoon extra-virgin olive oil
- Juice of 1/2 lemon
- 2 heads baby gem lettuce, leaves separated
- Baby radishes, thinly sliced, for garnish
INSTRUCTIONS
- Fill a medium pot with water and bring to a boil. Gently lower the eggs into the water and cook for 9 minutes. Transfer the eggs to an ice bath to cool, then peel and roughly chop.
- In a large bowl, mash the avocados with a fork until mostly smooth, leaving some chunks for texture. Add the chopped eggs, cottage cheese, mayonnaise, salt, pepper, chives, green onions, cilantro, dill, olive oil, and lemon juice. Gently fold everything together until well combined. Taste and adjust seasoning as needed.
- Spoon the egg and avocado mixture into the lettuce leaves. Arrange on a serving platter and top with sliced radishes for a pop of color and crunch
RECIPE NOTES
The salad can be made a few hours in advance and stored in the refrigerator. Fill the lettuce leaves just before serving to keep them crisp.